Tuscan Plant-Based Meat Spaghetti
with Roast Veggies & Garlic Pangrattato
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. We've teamed a traditional tomato sauce with plant-based slow braised 'meat' and roasted veggies for a meal that looks every bit as good as it tastes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1
carrot
1
red onion
2 clove
garlic
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Plant-Based Pulled Beef
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 stalk
celery
1 box
diced tomatoes with garlic & onion
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Cut the carrot into small chunks. Cut the red onion into thin wedges. Divide the veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the herb crumbing mix (see ingredients) and stir until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. Season.
Cook the spaghetti in the boiling water, stirring occasionally, until al dente, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the spaghetti is cooking, finely chop the celery. Roughly chop the plant-based pulled beef. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the plant-based meat, tossing until browned, 3-5 minutes.
Add the celery to the frying pan and cook until softened, 1 minute. Add the tomato paste, garlic & herb seasoning and remaining garlic to the frying pan. Cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & onion and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the salt and a pinch of pepper. Reduce the heat to medium, then simmer until the sauce has thickened slightly, 3-5 minutes. Remove from heat. Stir through the butter, roast veggies and spaghetti.
TIP: Add a dash more pasta water if the sauce looks dry.
Divide the Tuscan pork spaghetti between bowls. Serve with a sprinkle of the garlic pangrattato and the grated Parmesan cheese.
TIP: Store extra pangrattato in an airtight container. It's great sprinkled over eggs the next day!